Oatmeal Chocolate Chip High Altitude Cookies Food

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
• Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES (HIGH ALTITUDE)

Steps:

• Preheat oven to 375º F / 190º Celsius.
• Combine flour, soda and salt in a small bowl.
• Cream together butter, sugars and vanilla extract in a large bowl.
• Add eggs, one at a time, to butter mixture, beating well after each addition.
• Gradually beat flour mixture and water into the wet ingredients until well combined.
• Stir in morsels and nuts.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake 8-10 minutes or until golden brown.
• Cool on baking sheets 2 minutes, then transfer to wire racks.
• *For a pan cookie (15x10 inch jelly-roll pan): Grease pan, prepare dough as indicated above, spread into pan and bake 17-19 minutes.

ULTIMATE HIGH ALTITUDE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheets spacing 2 inches apart.
• Bake in the preheated oven until the edges begin to turn golden, 12 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.

TROUT DALE OATMEAL-RAISIN COOKIES

Steps:

• Pan preparation:
• Line the cookie sheets with baking parchment or nonstick mats or coat with butter or nonstick vegetable spray.
• Cookies:
• Divide oven into thirds and preheat to 350°F.
• In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
• In a large bowl, using a sturdy spoon, or in the bowl of an electric mixer, preferably with a paddle attachment, beat the butter until soft and creamy, then beat in both sugars. Scrape down the bowl and beater, if using, and beat until smooth. Beat in the eggs and vanilla and scrape down the bowl again.
• Stirring slowly, or with the mixer on the lowest speed, gradually work in the flour mixture, then the oats and raisins. The dough will feel very stiff. (You can make the dough ahead, cover, and refrigerate for several hours.)
• Drop the dough onto the prepared cookie sheets by the heaping tablespoon, placing the cookies about 2 inches apart. Bake 12 to 16 minutes (or for the time indicated for your altitude in the chart), or until the cookies are golden brown; the longer they bake, the crisper they will be.
• Cool the cookies on a wire rack. If the cookies were baked on parchment or a baking mat, simply slide it off the cookie sheet onto the wire rack to cool. When the cookies are completely cool, store them in an airtight container.
• Cooks' Note
• If you are baking the cookies at high altitude, follow the adjustments below.
• If baking at 3,000 feet:
• Decrease granulated sugar to ¾ cup. Bake on the center rack of your oven at 350°F for 12-13 minutes.
• If baking at 5,000 feet:
• Increase flour to 1½ cups plus 1½ tablespoons. Decrease baking soda to a generous ¼ teaspoon. Increase salt to a generous 1 teaspoon. Decrease granulated sugar to ¾ cup. Increase vanilla extract to 1½ teaspoons. Bake on the center rack of your oven at 350°F for 13-15 minutes.
• If baking at 7,000 feet:
• Increase flour to 1½ cups plus 1 tablespoon. Decrease baking soda to ¼ teaspoon. Increase salt to a generous 1 teaspoon. Decrease granulated sugar to ¾ cup. Increase vanilla extract to 1½ teaspoons. Bake on the center rack of your oven at 350°F for 10-12 minutes.
• If baking at 10,000 feet:
• Increase flour to 1½ cups plus 2 tablespoons. Decrease baking soda to ¼ teaspoon. Decrease salt to a ¾ teaspoon. Decrease granulated sugar to ¾ cup plus 2 tablespoons. Increase vanilla extract to 2 teaspoons. Bake on the center rack of your oven at 350°F for 12-15 minutes.

OATMEAL CHOCOLATE CHIP HIGH ALTITUDE COOKIES

Steps:

• Heat Oven to 375°.
• Mix butter, eggs and sugars until light.
• Add vanilla.
• Sift together flour, cinnamon, baking powder, soda, and salt. Add to butter mix.
• Mix in milk til combines.
• Add oatmeal, then chocolate chips (any type you prefer).
• Substitute or add nuts or raisins for chips using the same amounts.
• Drop or roll out dough onto ungreased cookie sheet.
• Cook for 9-11 minutes depending on size.

CHOCOLATE CHIP COOKIES - HIGH ALTITUDE

Steps:

• Bake at 350 degrees for 8 minutes. Cool 2 minutes on cookie sheet, then transfer to rack to cool completely.
• You can change the pudding flavor to mix it up a little.and the chip flavors. for example chocolate pudding and peanut butter chips.

HIGH ALTITUDE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325°F and line baking sheets with parchment paper.
• Cream the butter, brown sugar and sugar together until fluffy.
• Beat in eggs and vanilla, scraping the sides and bottom of the bowl.
• Sift remaining dry ingredients together; mix into creamed mixture.
• Fold in chocolate chips.
• Scoop dough by tablespoon onto prepared pans.
• Bake until cookies are flat and light golden brown, about 20 to 25 minutes, depending upon size.

TOLL HOUSE COOKIE RECIPE, HIGH ALTITUDE, WITH GHIRARDELLI CHIPS

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda, and salt in a small bowl.
• Cream butter, granulated sugar, brown sugar, and vanilla until it's a fluffy mixture. Scrape sides of bowl with spatula.
• Add eggs, one at a time, beating well after each addition. Tip: First, crack eggs into a cup or dish to ensure no bits of shell enter the butter/sugar mixture.
• Add flour mixture gradually, beating until mixed.
• Stir in chocolate chips.
• Stir in nuts (optional).
• Drop by rounded tablespoon onto a lightly greased cookie sheet.
• Bake for 9-11 minutes or until light golden brown around the edges and on the bottom of cookies.
• Cool on baking sheets for two minutes; remove to wire racks to cool completely.
• Repeat until all dough is baked into cookies. You can refrigerate the dough for baking later, bringing the dough to room temperature before baking.
• Enjoy! (And probably share).